coffee

more wild rice Rice a Roni

dinner at Grandma’s: peas; carrots; boiled potatoes; apple sauce; olives; pickles; carrots

hummus and pita chips; Oreos; jelly bellies

coffee

last of leftover pizza and cannellini spread

Rice a Roni wild rice dish (made with Earth Balance instead of butter)

peanuts

at Amy and Pepper’s holiday party: hummus; pita chips; black bean dip; sweet potato chips; bell peppers; green olives with red pepper; Oreos; orange slices; Sierra Nevada Pale Ale; Blue Moon

coffee

all day: leftover pizza and leftover cannellini spread with toast. healthy finals food!

pepparkakor cookie dough and cookies; soymilk

fat tire beer

coffee with soymilk

lunch from Chipotle: burrito with black beans, peppers, brown rice with cilantro, tomato and corn salsas, spicy salsa, lettuce, and guacamole

espresso peanut butter cookie

dinner: Amy’s roasted pepper cheeseless pizza

breakfast: everything bagel with peanut butter; iced coffee with soymilk from Oren’s Daily Roast

lunch: Umbrian lentil soup by FIG Food Co.

Inka Chips plantain chips

roasted cajun cashews from Tierra Farms; Luna and Larry’s cherry amaretto coconut ice cream

dinner: half an Amy’s green tamale frozen dinner; half an Amy’s black bean burrito; collards cooked with olive oil, Bragg’s, Sriracha, salt and pepper

orange juice on plane

soy latte from O’Hare Starbucks

black bean burrito and power green salad (kale-, parsley-, and cilantro-based), made by from Chicago Soul Veg, sold at Cibo in O’Hare (thanks for the suggestion, Stacey and Emily!)

roasted Cajun cashews from Tierra Farm

dinner: Tofurky vegan pizza (with Daiya cheese); leftover Tofurky and potatoes; Dunc’s Mill maple rum (Dan’s distillery); leftover red wine and port from Nick’s Thanksgiving (may not be vegan)

coffee; soymilk; Thanksgiving leftovers; cranberry juice

Skittles at Hugo

dinner at At Sara’s Table: Chester Creek Cafe: vegan tempeh reuben; french fries with hot sauce and ketchup; pickle

pretzels; last of the Tofurky; Fat Tire (vegan according to Barnivore)

Thanksgiving leftovers and leftover pizza; coffee; soymilk; orange juice

more Thanksgiving leftovers

coffee at Bentleyville

soy chai at Galynn’s Snöbarn show at Amazing Grace

Dubrue beer (may not be vegan) at Duluth Renegade Improv

more Thanksgiving leftovers

Thanksgiving!

coffee

vegan bread and wild rice stuffing (see recipe in recipes section); roasted beets, carrots, and onions; Tofurky; mashed potatoes; simple gravy (rosemary, onion, Earth-balance-and-flour roux, soymilk, water, sage, thyme); cranberry jelly; peas; corn with Earth Balance; my mom’s rolls (with Earth Balance instead of butter and corn starch instead of eggs); soymilk

leftovers, leftovers, leftovers

vegan hemp-based cookies from Cleveland (thanks Paula!)

breakfast: everything bagel; coffee; orange juice

lunch from NY Dosas: roti curry, with coconut chutney, salad, and sambar soup

Dear Policeman: thank you for “building the community” by ticketing a food cart vendor for being on the wrong side of the sidewalk, where he has been for 8 years. A warning certainly would not have sufficed. I actually felt the strength of community building in your response to the vendor’s concern that the move would negatively impact passersby: “That’s not your concern. Even if they get pressed against that fence over there, it’s not your concern.” Also, thanks for starting to ticket the musicians in the park. I mean, who likes music?

salad with tomatoes, cucumbers, and chickpeas

dinner: Tofurkey vegan cheese pizza; salad with sprouts, kidney beans, white balsamic vinegar, olive oil, and Bragg’s; white wine (may not be vegan); Hitachino Nest classic ale

iced coffee

lunch from Mamoun’s: falafel sandwich

Lagunitas IPA

dinner from Chipotle: burrito with rice, black beans, peppers, tomato, corn, salsa, lettuce, and guacamole

breakfast: everything bagel; Oren’s coffee with soymilk

lunch from Mamoun’s: falafel sandwich (pita, falafel, tomato, lettuce, tahini)

Corona with lime; oven-roasted Tofurkey slices; espresso

dinner from Lin’s Garden: sauteed string beans, General Tso’s tofu with broccoli, white rice

snacks during The Room viewing: sweet potato chips, baby carrots, and pita chips with hummus, guacamole, and salsa; bbq popcorn with herbs; Magic Hat IPA (vegan according to Barnivore); Brooklyn lager (vegan according to Barnivore); one you-must-be-crazy-i-can’t-drink-that (whiskey mixed with vodka)

brunch: toasted everything bagel with tofu cream cheese, tomato, and red onion; iced Gorilla coffee

caffeinated cocktail; sip of whiskey

dinner at Kajitsu: Matsutake Special with Sake pairing

1) Terrine of Autumn Vegetables; sake: Azumaichi (Junmai Ginjo)
2) Clear Soup with Matsutake Mushroom and Tofu
3) House-made Udon with Goma-dare and Matsutake Tempura; sake: Born (Junmai Dai Ginjo)
4) Slow Simmered Vegetables (Satoimo, Carrot, Mizuna, Fried Tofu, Kabocha, Gobo); sake: Sasaichi (Junmai)
5) Assortment of Grilled Vegetables with Smoked Soy Sauce; Matsutake Mushroom Croquet; Grilled Awa-Fu with Sweet Soy Sauce (Buckwheat Seeds, Wasabi); sake: Kokuryu (Ginjo)
6) Clay Pot Steamed Rice with Matsutake Mushroom; Red Miso Soup; House-made Pickles; sake: Suehiro (Junmai Yamahai)
7) Sweet Potato Kinton with Coconut Tofu Cream (Walnuts, Macadamia nuts)
8) Matcha with Candies by Kyoto Kagizen-Yoshifusa

breakfast: mini bagels with tofu cream cheese at lab meeting; iced Oren’s coffee

lunch: Chipotle vegetarian bowl (cilantro rice, black beans, tomato salsa, corn salsa, spicy salsa, lettuce, guacamole)

dinner: fried herbed tofu; heirloom tomato slices; olives; saffron rice and orzo pilaf; leftover salad (black beans, walnuts, romaine, parsley, thyme, basil, kalamata olives, heirloom cherry tomatoes, dressing of olive oil + balsamic + Bragg’s + salt + pepper); Sixpoint beer (vegan according to Barnivore)

brunch: coffee; chocolate almond milk; leftovers (saffron rice-orzo pilaf; ratatouille; roasted cauliflower, bell pepper, mushroom, cherry tomato, garlic and herbs; cannellini-arugula salad; olive breadstick)

chocolate sugar cookie dough and marzipan while making more cookies; more chocolate marzipan ravioli

green luque olives and spicy marcona almonds

dinner: leek onion crackers and sea salt olive oil crackers with assorted toppings: heirloom tomato, Susie’s portabello seitan, Tofutti cream cheese, and eggplant spread; salad of romaine, thyme, parsley, basil, red onion, heirloom cherry tomato, red kidney beans, kalamata olives, walnuts, and dressing (olive oil, white balsamic vinegar, Bragg’s liquid aminos, salt, and pepper)

Budweiser, PBR, and sip of Brooklyn Lager at Stephen Malkmus and the Jicks concert

Spanish nut mix; Ines Rosales cinnamon torta; leek-onion crackers with heirloom tomato and portobella seitan; chocolate marzipan ravioli

brunch: toasted everything bagel with tofu cream cheese, tomato, and red onion from A.R.E.A. Bagels

chocolate almond milk; coffee; raspberries; roasted veggies (cauliflower, bell pepper, mushroom, cherry tomato, garlic, and herbs)

crazy cooking venture dinner:
appetizers: kalamata olives, black cerignola olives, green luque olives, spicy marcona almonds, dates, Susie’s portabella seitan on crackers (sea salt olive oil crackers and leek-thyme crackers); a manhattan with a cherry

course 1: kalamata olive breadsticks (from this recipe, substituting Earth Balance for butter, and adding chopped kalamata olives); cannellini bean, red onion, and arugula salad (from this recipe, adding halved heirloom cherry tomatoes, with lemon wedges on the side); rosé wine (may not be vegan)

course 2: ratatouille (from Julia Child’s Mastering the Art of French Cooking… possibly the only vegan recipe in the book, aside from bread or veggies sides? the recipe is awesome though!); saffron rice-orzo pilaf (adapted from this recipe, substituting vegetable broth for chicken broth, Earth Balance for butter, yellow onion for shallot, removing the orange zest and pine nuts, and adding thyme); red wine (may not be vegan)

chocolate marzipan ravioli (basically chocolate sugar cookie dough wrapped around marzipan), recipe from The Vegan Cookie Connoisseur by Kelly Peloza; Dogfish Head India Pale Ale (vegan according to Barnivore)

iced Oren’s coffee

lunch: garlic knots with marinara sauce; BBQ black bean burger

Skittles

frozen margarita at M&G with Kevin; Miller High Life at Ami’s show at Cameo gallery

dinner at Vinnie’s pizzeria: half of all vegan pizza slice options (all with Daiya cheese)
1) “chicken” broccoli teriyaki
2) “chicken”, jalapeño, hot sauce
3) “beef”, macaroni, hot sauce
4) BBQ “chicken”

half of a PBR at Zablowski’s